Pasta alla Carbonara
This Italian dish builds spaghetti, guanciale and pecorino romano into a proper meal you can have ready in about 60 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and pan. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a large pot of water to the boil, salt it lightly since the guanciale and pecorino are salty, then cook the spaghetti until al dente, reserving a mugful of pasta water before draining.
- While the pasta cooks, cut the guanciale into short batons and fry it gently in a dry cold pan over medium heat until the fat renders and the pieces turn golden and crisp, about 6-8 minutes.
- In a bowl whisk the egg yolks and whole egg with the finely grated pecorino and plenty of freshly cracked black pepper until you have a thick paste.
- Loosen the egg mixture with 2-3 tablespoons of the hot pasta water, whisking constantly, so it warms gradually without scrambling.
- Take the guanciale pan off the heat, let it cool for about 30 seconds, then add the drained hot spaghetti and toss to coat in the rendered fat; pour in the egg mixture and toss vigorously off the heat, returning the pan to the lowest heat for only a few seconds at a time if needed, so the eggs gently thicken into a glossy, creamy sauce that fully coats and lightly cooks onto the strands without curdling.
- Add splashes of reserved pasta water until the sauce is silky and the eggs are set into a creamy coating rather than runny, then serve at once with extra pecorino and black pepper on top.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk
What to serve with Pasta alla Carbonara
- Spaghetti Bolognese Beef
- Spicy Arrabiata Penne Vegetarian
- Vegan Lasagna Vegan
- Mediterranean Pasta Salad Seafood
Tips & common questions
How long does Pasta alla Carbonara take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Pasta alla Carbonara is an original Italian recipe developed in-house by Consomee. Photo: Pasta alla carbonara (9642168387).jpg by Luca Nebuloni from Milan, Italy, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.